Monday, March 9, 2009

Thai-Style Pumpkin Peanut Soup

Thai-Style Pumpkin Peanut Soup

32 oz reduced-sodium chicken broth
1 28 oz can pumpkin
13.5 oz apple juice (I used two Trader Joe's apple juice boxes)
1/2 cup all natural peanut butter
3 tablespoons minced green onions
1 tablespoon grated peeled fresh ginger
1 teaspoon grated lime zest
2 tablespoons red curry paste
1 garlic clove, crushed
cubed tofu
Chopped fresh cilantro
Lime wedges
chopped peanuts

Combine first 3 ingredients in a large pot, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Whisk in peanut butter. Stir in remaining ingredients (except for cilantro); cook 3 minutes or until thoroughly heated. Put cubes of tofu in each bowl. Ladle into soup bowls. Sprinkle with cilantro & peanuts and squeeze a lime wedge over each bowl.

Modified from Cooking Light, NOVEMBER 1998

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